ANALYSIS OF THE FEATURES OF THE STUDY OF MARKET CHARACTERISTICS IN THE RESTAURANT BUSINESS

Abstract

The materials of the article consider examples the possibilities for determining the educational goals of university students for the purpose of developing the discipline Innovative restaurant technologies, Commodity science and procurement management for the development of complex projects. When writing the article, the experience of teaching the disciplines General Food Production Technologies, Food Chemistry and Modern Food Technologies at the National Technical University "Kharkiv Polytechnic Institute" at the Department of Integrated Technologies, Processes and Devices in 2002–2023 was used. Complex systems for determining the components of the discipline determined competence and quality material, and the issues under consideration are overlooked through the prism of one's own creative perception, which makes the material especially valuable. Developments are carried out using modern highly effective science-based technologies of food production – caramel production technologies, for example, from types of classification-identification analysis, general concepts and requirements to types of methodology for determining quality indicators of the quality level and their evaluation through the selection of calculation algorithms at various stages of production and use of the obtained goods.